Delicious Khandvi recipe by Chef Pankaj Bhadaudria.

Khandvi Ravioli
Delicious khandvi ravioli tastes even better when dipped in a creamy and tangy sauce.
Chef Pankaj Bhadouria's Khandvi Ravioli recipe
Cuisine

- Indian

Serves

- 4

Cooking Time

-30-40 Min

Type

- appetiser

Difficulty

- Medium

Preparation Time

- 10 - 15 Min

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INGREDIENTS

  • FOR Khandvi Ravioli
  • ½ cup Curd
  • 3 tbsp gram flour
  • tsp asafoetida
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • salt
  • oil
  • 3 cups water
  • FOR The Stuffing
  • ½ tsp mustard seeds
  • 1 tsp chopped green chillies
  • ½ cup grated coconut
  • ½ cup cottage cheese crumbled
  • 3 tbsp chopped coriander
  • salt
  • 1 to 2 tbsp oil
  • FOR The Sauce
  • 1 tbsp butter
  • 1 tsp kashmiri red chilli powder
  • ½ cup cream
  • 1 tsp lemon zest
  • salt to taste
  • water as required
  • FOR Garnish
  • Red chilli flakes
  • parsley leaves

HOW TO PREPARE KHANDVI RAVIOLI

  1. 1

    In a bowl add curd, gram flour, asafoetida, turmeric powder, red chilli powder, and salt.
  2. 2

    Mix water to make a smooth khandvi batter.
  3. 3

    Heat a pan and pour the batter and cook until it thickens.
  4. 4

    On the back of a plate greased with oil, pour the batter and spread it.
  5. 5

    Set aside for cooling.
  6. 6

    Heat oil in another pan.
  7. 7

    Add mustard seeds chopped green chillies, grated coconut, crumbled cottage cheese, and salt.
  8. 8

    Saute the ingredients well.
  9. 9

    Put off the flame and add chopped coriander.
  10. 10

    Set aside for cooling.
  11. 11

    Heat butter in a sauce pan.
  12. 12

    Add Kashmiri red chilli powder cream, water, and grated lemon zest.
  13. 13

    Add salt and mix well.
  14. 14

    Cut the khandvi using a ring cutter in small circles.
  15. 15

    Fill each khandvi with the stuffing and cover with another khandvi, thus making a ravioli.
  16. 16

    Design the edges with the back of a fork.
  17. 17

    Pour the cream sauce in a serving plate and place the raviolis on it.
  18. 18

    Garnish with red chilli flakes and parsley leaves.

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